HACCP: Handwashing, Date Marking
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
1) Multiple cooked and cooled foods are stored throughout establishment with no day or date of preparation, including: a large stainless steel bowl of pasta salad in the walk in cooler, a white tub of pasta salad in the walk in cooler, a container of refried beans in the walk in cooler, a container of diced fruit salad in the walk in cooler, sliced deli ham in the walk in cooler, various pastas in the True cooler. 2) A container of meatballs labeled 7-11-15 is stored in the walk in cooler and has been held past the allowable 7 days. Corrected by education and discarding meatballs.
- Food protection during storage, prepartion, display, service, transportation
1) Multiple foods stored in refrigeration units with no lid or covering, including: a large bin of salad, #10 cans of tomato paste, pieces of fried chicken, individual plates of strawberry shortcake, and a 5 gallon bucket of red sauce in the walk in cooler. 2) Lunch buffet area does not contain a sneeze guard or protection for dessert and cold salad items. Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: interior white diverter in large ice machine, interior shelves of walk in cooler, interior of both True prep coolers, interior of True stainless steel pasta cooler, interior of Pepsi cooler, interior soda gun at bar. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
Mop sink is draining very slowly. Repair mop sink to allow for quick drainage.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand sink next to chicken fryers was heavily soiled with chicken debris. Clean and sanitize hand sinks routinely.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
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11/24/2015 | Routine | 88 |
HACCP: Food Protection
Cl- sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
Multiple cooked and cooled foods are not date marked with the day or date of preparation, including multiple containers of cooked pasta in the True cooler in the kitchen. Label all foods with the date or date of preparation, including cooked pastas. Corrected by education.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Multiple food items stored in walk in cooler and in prep coolers do not have a lid or covering, including large bin of washed lettuce in walk in cooler, various pastas in prep cooler, and individual pieces of pie in the large Pepsi cooler. 2) Establishment has a buffet line from 11 am to 1 pm, M-F, but does not have a sneeze guard or covering to protect food from consumers. Correct by providing a covering on all food and by providing a sneeze guard or some sort of protection for the buffet line. Food on display shall be protected from consumer.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Hand washing sink closest to ice machine does not have paper towels in the dispenser. Corrected: paper towels provided.
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8/24/2015 | Routine | 87 |
HACCP: Date Marking, Cross-Contamination
Chlorine sanitizer is used in the establishment
Frozen foods were stored frozen
- Critical: Foods properly cooled
Multiple cooked and cooled items in walk in cooler and True prep cooler were not marked with a date or day of preparation, including multiple pans of lasagna, a plate of cooked meat with red sauce, multiple cooked ribs, sliced deli meat (ham), cooked roasts (2), and cooked chicken in the True prep cooler. Corrected by education and by labeling.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Multiple food items uncovered in prep coolers and walk in coolers including chopped lettuce, raw fish, cooked chicken. Cover food items.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: exterior of large ice machine, shelves next to large ice machine, exterior of prep coolers and small freezer in front of grill, exterior of True stainless steel cooler. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
- Plumbing installed and maintained
There is a leak present at the three compartment sink in the dish room. Repair leak.
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5/1/2015 | Routine | 87 |
Change of Ownership inspection conducted. Final approval to operate is given under Chapter 10, Food Safety, of the Peoria County Code. License for establishment will be mailed. Establishment is waiting for paperwork showing a recent inspection has been completed for the septic system. Please provide a copy of this inspection to the Health Department by faxing to 309.679.6174 or emailing to sstreight@peoriacounty.org within the first 30 days of operation.
No violation noted during this evaluation. | 3/30/2015 | Final | |
HACCP - Discussed and provided written information on proper cooling of foods.
Sanitizer - chlorine
Frozen foods were frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on the following: 3 door salad prep cooler, single door under counter prep freezer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Critical: Sanitizing concentration
No sanitizer in dishmachine. Maintain sanitizer solution concentration at 50-100ppm. Owner contacted contractor to repair. Establishment will utilize 3 bay sink for sanitizing dishes until repair is made. Sanitizer solution at 3 bay sink - 100ppm. Corrected.
- Wiping cloths clean, used properly, stored
Wet wiping cloths on salad prep table side of food prep area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Store wet wiping cloths in sanitizer solution when not in use.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Soiled shelving in walk in cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on the following: walk in cooler door, middle food preparation table doors, Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood above cooking surfaces soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Provide a routine cleaning.
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12/11/2014 | Routine | 90 |
This site visit was initiated by RFS # 14-0499. Customer stated toilets were overflowing on floor in women's restroom. At time of visit, issue was discussed with owner of establishment. He acknowledged that there had been an issue and that he had contacted professional services to resolve issue. This worker found no sewage backup throughout the establishment. Owner provided invoices from professional septic service providers indicating services rendered to correct issue. Owner aslo stated that routine services are provided on the onsite wastewater system.
No violation noted during this evaluation. | 10/8/2014 | Complaint Investigation | |
HACCP - Discussed and provided written information on proper cooling and date marking.
Sanitizer - chlorine
- Original container, properly labeled, consumer advisory
Several food items in walk in cooler not in original containers not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Label potentially haxardous foods.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of prep table coolers.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Shelving in walk in cooler soiled. Compressor fan covers in outside walk in cooler soiled with debris. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on door of food prep freezer near fryer. Soiled gaskets on doors of walk in coolers. Clean and sanitize non food contact surfaces.
- Lighting provided as required. Fixtures shielded
Unshielded lighting in walk in cooler and walk in freezer.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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9/26/2014 | Routine | 94 |
HACCP - Discussed and provided written information on proper boil order procedures.
Sanitizer - chlorine
- Thermometers provided and conspicuously placed
No thermometers found in mechanical refrigeration.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator and each hot food storage facility. Provide thermometers for mechanical refrieration
- In-use food dispensing utensils properly stored.
Scoop in sugar with handle in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Remove scoop from product clean and sanitize scoop.
- Food contact surfaces designed, constructed, maintained, installed, located.
Rusted shelving in walk in cooler.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving,
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on 2 door True cooler. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wet wiping cloths on counter.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Place wet wiping cloths in bucket of sanitizer solution.
- Food contact surfaces of equipment and utensils clean
Soiled blade on industrial can opener. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled top shelf above cooks line. Soiled gaskets on doors of drawer coolers. Soiled can racks. Clean and sanitize non food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No papertowels at handsink by soup and salad station.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide papertowels. Worker provided papertowels. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Close lids.
- Floors properly constructed, clean, drained
Flooring in corners of walk in cooler. Provide a routine cleaning.
- Lighting provided as required. Fixtures shielded
Unsheilded lighting in walk in cooler and walk in freezer.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored. Provide light shields.
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4/1/2014 | Routine | 85 |
HACCP: When juices or beverages are partially used and being reserved for later use, cover these to protect the contents.
- Original container, properly labeled, consumer advisory
.Cooked and cooled foods in walk in and prep coolers were not time labeled.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces clean
1) Top accessory area on slicer above the blade in a hard to reach area is soiled with stuck on food.
2) Mixer backsplash and grated guard is soiled.
3) Underside of shelf over the dressing cooler is soiled with splatter.
4) Lower fronts of the shelf behind the sliding doors on the stainless cabinets.
5) Sides and tops of doors on most of the coolers were hands contact is soiled.
6) Napkin and straw holder at bar soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Clean knife stuck down between the main cookline cooler and prep cooler space.
. Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
* Knife was removed and washed*
- Plumbing installed and maintained
Piping under the middle of the 3 bay sink is leaking. Repair leak.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at the bar handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
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12/16/2013 | Routine | 94 |
HACCP: Chemicals must be labeled and stored properly at all times - spray bottle can leak or drip and contaminate foods or food related items.
- Critical: Wholesome, sound condition
Carton of spoiled zucchini in walk in cooler outside.
| All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
*Items were immediately thrown away*
- Original container, properly labeled, consumer advisory
Cooked and cooled foods in walk ins not labeled with dates or TIMES.
Label all cooling potentially hazardous food with the date and TIME of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Multiple pans of pasta in the 4 door double stack cooler were not at proper temperatures.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above at all times.
* The pans of pasta were immediately disposed of * •
- Food protection during storage, prepartion, display, service, transportation
Multiple food items in prep coolers and walk ins were not covered.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
|Knife stuck down between prep coolers across from cook line.
Ice transfer buckets sitting directly on the floor at wait station.
Between uses during service utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or ] clean and dry on table tops or counters.
Ice transfer receptacles shall be stored protected from potential contamination.
*Items moved and washed*
- Food contact surfaces designed, constructed, maintained, installed, located.
Met\al strainer with missing layer of mesh that had been removed leaving loose metal strands exposed.
A few plastic and metal items that were damaged and unable to be repaired.
Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and rfree of difficult-to-clean internal corners and crevices.
*these items were immediately thrown out*
- Food contact surfaces of equipment and utensils clean
Omlet pans in back on shelf were soiled inside.
Fryer baskets left over grease were soiled.
\Inside of microwave had some splatter on top.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
*Items were cleaned or removed for cleaning immediately*
- Non-food contact surfaces clean
The following non food contact surfaces are soiled: green dish carts, coffee cups on back rack soiled on outside, lower surfaces and support bars under bread drawers, lower shelves in dry goods storage, bottle well at the end of the bar near garbage, exterior of omlet grill soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Sprayer leaks at dish machine.
Waste pipe under 3 bay last bay leaks.
No hot water at the bar handsink due to leak at the dish machine due to a cracked pressure valve.
Restore hot water as soon as possible and eliminate leaks.
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7/17/2013 | Routine | 80 |
HACCP: Potentially hazardous foods like sliced cheese, eggs, shredded cheese, etc. must be held at 41 or below at all times - including during periods of preparation and holding. Coolers that are not capable of holding these items at 41 or less - especially during lunches or dinners - shall not be used for such items.
- In-use food dispensing utensils properly stored.
Utensils used for grill in standing water.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or water at a temperature of 135 or hotter or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Plastic covering on lower shelf of steam table loose, soiled and lifting. Remove covering.
2) Cloth being used under cutting board. Use a material to stabilize cutting board that is smooth and easily cleanable such as a firm plastic or rubber.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Critical: Sanitizing concentration
Sanitizing solution in 3 of the buckets tested had no detectable level of sanitizing solution - chlorine bleach is being used.
Sanitizing solution is to be used after cleaning with a soap or detergent. It may not be mixed with a cleaner and it must be at a concentration to effectively sanitize if used.
Chlorine in buckets must be at a strength of 100 - 200 ppm. at all times.
*the brand of bleach may not be the type that can remain at a stable concentration for a long period of time. test after 2 hours to check concentration and change if needed or as necessary. *
- Wiping cloths clean, used properly, stored
Wet rag out at bar and near the prep area/floor mixer area.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Non-food contact surfaces clean
1) Top rear stainless piece on ice bin at bar under glasses was soiled.
2) Very top shelf over pass thru soiled with dust build up.
3) Back splash area and grated safety guard on mixer soiled with food debris.
4) Small freezer door top and sides soiled from hand contact.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
1) Leak at the sprayer at dish machine.
2) Dish machine leaking from front side of door.
Eliminate these leaks.
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2/7/2013 | Routine | 91 |
cut tomatoes top of salad bar prep cooler 38 degrees
HACCP: Personal drinks must be in CLOSED containers if kept in kitchen and stored in areas where they will not present a contamination hazard.
After drinking handwashing must follow regardless of type of container the beverage is in.
This inspection is the 10 day follow up to the initial operational inspection. Overall the issues noted previously have been addressed and the majority of the violations corrected. Training with the staff is progressing and improvement is apparent especially with regard to temperatuers of foods and labeling.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1) Bag of potatoes on the dry goods room floor.
2) Boxes of food stored on the floor of freezer. The shelves are full however these items need to be elevated.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
1) Tongs used at grill stored in container of temperate water.
2) Ice scoops at bar stored immediately next to garbage opening in front of handsink.
Utensils must be stored in a manner that protect them from contamination. Store the tong either in water on stove above 135 degrees or use a clean pair each time.
Store the ice scoops away from garbage and handsink.
*Items were moved*
- Food contact surfaces of equipment and utensils clean
1) Non stick skillets on shelf in back where brunch equipment sits were soiled with what looked like oil and dried on batter.
2) Floor mixer backsplash area, safety guard and bowl soiled.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Edges and ledges in front of Southbend oven soiled.
2) Side edge door of the microwave soiled.
3) All bottle wells at the bar soiled and sticky.
4) Stainless around the dump sinks and ice bin area at bar is soiled and sticky.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
Handsink near the back door by the floor mixer is leaking extensively behind the fixture mount and down the wall in back.
Repair to eliminate leak.
- Floors properly constructed, clean, drained
Debris under equipment on bar floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items properly stored
1) Bucket of sanitizer in prep are by prep sink was at a level too strong to be used in food areas.
2) Ibuprofen in medicine bottle found in cooler above cartons of cream and other foods. 3) Bug spray found on rack with other chemicals.
4) Sterno fuel on shelf above glassware. Chemicals used for sanitizing, shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents. No personal medications shall be stored in food storage, preparation or service areas.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*ALL items were moved*
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10/18/2012 | Recheck | 83 |
TEMPERATURES CONTINUED:
Swiss cheese drop in table top unit right side 53 degrees
boiled eggs drop in top on right side cooler 57 degrees
scallops on ice I lower drawer of cooler on line 33 degrees
eggplant cooked and cooled top drawer of cooler on line across from slotted grill 37 degrees
strip steak raw top left side of cooler drop in top 52 degrees
t bone top left of drop in top of cooler on line 55 degrees
marinara sauce outdoor walk in 47 degrees
Meat sauce outdoor walk in 56 degrees
HACCP: Dented cans must not be used if creased, or the dents are on the seals or seams.
OUTDOOR WALK IN MAY NOT BE USED TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL IT IS CAPABLE OF HOLDING THEM AT 41 DEGREES OR LESS CONTINUOUSLY. IT MAY BE USED FOR PRODUCE AND BREADS. IN ORDER TO BE RELEASED FOR RE -USE A LOG MUST BE KEPT SHOWING 24 HOURS OF CONSTANT TEMPERATURES OF A FOOD PRODUCT OR A LIQUID SUBSTANCE AT 41 DEGREES OR LESS. THEN A REPRESENTATIVE FROM THIS DEPARTMENT WILL COME OUT AND RELEASE THE COOLER TO RESUME HOLDING POTENTIALLY HAZARDOUS FOODS.
- Original container, properly labeled, consumer advisory
1) Multiple foods throughout were not labeled with contents or dates of preparation.
2) Multiple cooked and cooled foods were not properly labeled with dates and TIMES.
3) Large white bin holding sugar not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
Label all cooling potentially hazardous food with the date and time of preparation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Potentially hazardous foods in the top of the sunk in top on the main prep cooler were not at proper temperatures. See page 2.
2) Raw meats on the opposite end top side of the main prep cooler on line were all not at proper temperatures. See page 2.
4) Multiple potentially hazardous foods in the outdoor walk in were not at proper temperatures. See page 2.
Temperatures of all potentially hazardous foods held cold shall be at 41°F or below.
*Foods were thrown out*
- Critical: Foods properly cooled
1) Cooked and cooled marinara and meat sauce in large tr5ash can size containers in the walk in outside were not at proper temperatures. See page 2.
Cool large volumes of potentially hazardous foods rapidly, utilizing such methods as limiting the depth of the food to 4 inches or less, agitation, quick chilling or water circulation external to the food container.
Cool cooked potentially hazardous food from 135°F (60°C) to 70°F (21°C) within 2 hours
- Thermometers provided and conspicuously placed
No metal stem thermometer could be located in kitchen when asked to check temperatures.
A metal stem-type numerically scaled indicating thermometers accurate to +/- 2 degrees F. shall be provided to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
.1) Bottle of Canada Dry tonic water open at bar stuck down inside food ice in ice bin.
2) Boxes of foods directly on the floor of the freezer. Ice is food.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
1) Ice scoop at end bin at bar laying flat across the ice with the handle in contact with the food.=
2) Tongs soiled with food debris hanging on the doors of the ovens.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Trash cans in both restrooms have no covers.
2) Foil used under glassware at wait station to line shelf.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Easily cleanable, COVERED receptacles shall be provided for waste materials in toilet facilities including vestibules.
- Critical: Sanitizing concentration
1) No sanitizing solution was detected dispensing at the bar dish machine. It is chlorine. The hose was not in the solution bucket.
2) Bucket with rags immersed in side at wait station that was told to be sanitizer was also not detecting any level of chlorine.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion/dish machine washing for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer. Buckets shall be 100 ppm minimum.
*machine was primed and run and now dispensing sufficient sanitizer*
- Wiping cloths clean, used properly, stored
Wet wiping rag sitting out on the bar.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
1) A soiled peeler and soiled knife were in the utility drawers at the table holding the meat slicer.
The food-contact surfaces of all cooking equipment shall be kept free of accumulated soil.
- Non-food contact surfaces clean
1) Front edge - black - of beer cooler where sliding lid meets unit was soiled.
2) Can opener shaft and blade area soiled.
3) Heavy build up of dripping grease in obvious lines on underside of exhaust hood.
4) Front of the glass door cooler behind the bar soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Toxic items properly stored
1) Liquid butane on upper shelf over clean dish holding area by dish machine.
2) Raid on shelf above number 10 cans in stock room.
Insecticides and rodenticides necessary for the maintenance of the establishment shall be stored physically separated (in cabinets or in similar physically separated compartments or facilities used for no other purpose) from detergents, sanitizers related to cleaning or drying agents.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
*items both moved*
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9/27/2012 | Routine | 72 |
The sink immediately next to the dishwasher at bar has been designated a handsink only.
The dish machine in the kitchen in=s heat sanitizing and the bar is chlorine.
The facility has been granted approval to operate under the guidelines of Chapter 10, Food Safety Code, Peoria County.
Once the license fee has been paid and a license has been issued form the Health Department the facility may begin operation.
- Critical: Facilities to maintain proper temperatures
The large 4 drawer 2 door 2 top cooler along the opposite side of the cookline was providing an ambient temperature of only 42 degrees in the bottom.
DO NOT USE THIS UNIT UNTIL CAPABLE OF HOLDING FOODS AT 41 DEGREES OR LESS.
*Due to the availability of other multiple fully functional cooling units and 2 walk in coolers the facility was granted approval to open utilizing these other areas.
- Food protection during storage, prepartion, display, service, transportation
Due to the breaker for the outdoor walk in being accessible behind the wooden gated area a lock will be required on the gate to restrict entry when business is closed.
- Food contact surfaces designed, constructed, maintained, installed, located.
Both long white boards at the prep coolers need to be resurfaced or replaced due to deep grooves and cuts.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Dishwasher at bar has not been hooked up to chemicals as of this time. Once chemical supplier has chemicals supplied to machine test the concentration of sanitizer to ensure it is suppling at least 50ppm chlorine.
- Non-food contact surfaces clean
The following newly placed equipment needs a thorough cleaning: the Hobart floor mixer, the large microwave, and the bun warming drawers.
- Critical: Sewage and waste water disposed properly
A pre operational septic inspection was required due to design deviation when the building was first constructed. The current owner was unaware of this issue. The pre operational inspection was done by Dar Litwiller and a copy is on file. A second functioning inspection is required once the business has been opened for 6 months and a copy of this must be submitted to the Health Department. The owner is aware of this requirement.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Supply ALL handsinks with soap, paper towels and a dedicated garbage can for paper towel disposal before opening.
The sink next to the dishwasher at the bar has been dedicated the handsink.
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8/3/2012 | Final | |
Restaurant representatives - add corrected or new information about Sazanis Steak And Pasta House, 7327 N Galena Rd, Peoria, IL »